A nice plate of blowfish sashimi, with a strong unique tingling taste, and there's three types of cutting. Thin slices, cooked, and fatty shreds. The main texture is quite chewy. For the cooked ones, the texture's between mackerel and squid. On the other hand, the shreds tastes between squid and gelatin. It was a very good sashimi, and the dipping was soy sauce mixed with lemon juice.